Cooking guide

Dry Aging and curiosity

Dry aging is the ideal practice for enjoying tasty and tasty meat. You need attention and knowing little secrets. Here are the ones .

Fresh pork coppa or seasoned coppa?

Fresh cup of pork and it's straight away: Hamlet, get up! Now you need to choose and dispel all the dilemmas, here's all you need to know.

What is dry brining : when the basics are important!

Dry brining is essential to make barbecue meat a unique experience, to be remembered without any ifs or buts. Here's what no one tells you!

Pork Ribs : the definitive guide to American ribs

Pork ribs, spare ribs or ribs... a thousand names for the pork meat loved by everyone: especially if cooked on the barbecue! Here is the Genuina guide on the main cuts.

Why is it difficult to find the Saint Louis cut at the butcher?

Pork ribs and Saint Louise cut: beyond passing fads. A journey between sustainability and balance

Marinades for grilled and baked Picanha

The secret to cooking meat properly is to marinate it to perfection before cooking. Let's discover some marinades for Picanha.

5 marinades for beef

Italian cuisine is synonymous with excellence. To reach the top, the recipes go through some salient phases, one of which is marinating.

Meat and refrigerator temperature

Italian organic meat must be treated with special care and preserved in the best possible way to be enjoyed without any doubt. Let's find out more about refrigerator and freezer temperatures.